1 large carrot, peeled and shredded with a vegetable peeler into thin strips

Small bunch of coriander roughly chopped

1 tbsp mint leaves finely chopped

100g haloumi, grated

2 tbsp lemon juice

1 tsp honey

Juice of a lime

1 tsp of chilli flakes

Method

In a small bowl mix together 2 tbsp of olive oil, the lime juice, half the chopped coriander and the chilli flakes (the marinade should thicken) then pour this over the chicken and ensure it is evenly coated and then put in the fridge. I would usually do this about an hour before I'm going to cook the dish.

When the chicken has had time to marinade, heat a griddle pan and when smoking hot add the chicken and cook for several minutes each side. The olive oil in the marinade is sufficient for cooking purposes so no need to add further oil to the pan.

Whilst the chicken is cooking, heat a large non-stick frying pan over a high heat. Add 1 tbsp of olive oil, cumin, paprika, salt and fennel seeds and cook for around 2 minutes or until fragrant. Add the chickpeas and cook, stirring for 5 to 10 minutes until the chickpea see are toasted and coated in the spices.

Place the carrot, the remaining coriander, mint, haloumi, lemon juice, honey and 1 tbsp of olive oil into a bowl and toss to combine. Plate up your cooked chicken and divide the chickpea salad between the two plates.

Now that summer is here this recipe is perfect for al fresco dining, which is exactly what we did. The salad itself is quick and easy to put together as is the chicken which you can cook on the BBQ. Put together a big bowl of the salad and you will have plenty for a get together we friends and family (obviously adjust the ingredients depending how many people you are feeding). The recipe above feeds two, if you double up you only need to double the amount of chicken, chickpeas and haloumi, the rest of the ingredients are fine.